Smoky Mushroom and Kale Carbonara
Ingredients
- 2 portions of pasta
- 100g smoked tofu
- 75 ml plant milk
- 2 tbsp nutritional yeast
- Cornflour
- Salt and pepper
- 100g mushrooms
- 1 onion or leek
- Olive oil
- Handful of kale
Preparation
Cook the pasta according to the instructions.
In a high speed blender, blend the tofu, plant milk, nutritional yeast, cornflour and a twist of salt and pepper.
In a frying pan add the oil, mushrooms and leek or onion and sauté on a medium heat for around 5 minutes.
Add the kale to the pasta water in the last 5 minutes of cooking time.
Add the creamy sauce to the mushrooms and keep stirring on the heat until it thickens.
Drain the pasta and kale and add to the saucepan.
Season with lots of black pepper and if you’re feeling fancy, some vegan Parmesan.
